Blueberry apple yogurt cake.
Tasty and simple low-fat cake, the yogurt keeps the cake nice and juicy on the inside.
You can always use other fruits to your liking.
(Use what you would have thrown away otherwise..)
250 g low-fat Greek yogurt.
250 g Cottage cheese.
150 g Oat flour
50 g Coconut flour
50 g Almond flour
1.5 tsp Baking powder
10 g Stevia (granulated sugar).
5 g Vanilla sugar (bourbon).
100 g apple
25 g raisins
50 g Blueberries.
Pinch of cinnamon.
Pinch of salt.
1 tsp coconut oil (melted)
Almond flakes (to finish)
Let the raisins swell in water or milk.
Preheat the oven to 180 degrees.
Place all wet ingredients and dry ingredients separately in mixing bowls.
Wash the fruit and cut the apple into cubes.
Mix all dry ingredients together, do the same for the wet ones.
Then gradually bring both together until you obtain one mass.
Add the apples, raisins, and berries and stir gently into the batter.
Line a springform or baking tin with baking paper and put the batter in it.
Make sure the batter is evenly divided and sprinkle with the almond flakes.
Bake for 35 to 40 minutes.
Let the cake cool for a moment in the mold, then let it cool completely on a wire rack.